Asian Spinach Salad with Tofu
A light and healthy meal that can be served as a side or on its own.
1 1/2 tablespoons rice wine vinegar
1 tablespoon reduced-salt soy sauce
1/2 teaspoon flaxseed oil
1/4 cup firm light tofu (60 g), cut into 2.5 cm cubes
2 cups baby spinach
3/4 cup crunchy wonton chips
1/2 cup bean sprouts
2 carrots, sliced
1/4 small cucumber, sliced
3 shallots, sliced
Ingredients
1/4 cup orange juice1 1/2 tablespoons rice wine vinegar
1 tablespoon reduced-salt soy sauce
1/2 teaspoon flaxseed oil
1/4 cup firm light tofu (60 g), cut into 2.5 cm cubes
2 cups baby spinach
3/4 cup crunchy wonton chips
1/2 cup bean sprouts
2 carrots, sliced
1/4 small cucumber, sliced
3 shallots, sliced
Method
1. In a large bowl, whisk together the orange juice, vinegar, soy sauce and oil. Add the tofu. Let marinate for 30 minutes.
2. Add the spinach, chips, sprouts, carrots, cucumber and shallot. Toss to coat with dressing.
Notes
Per serving: 1,176 kilojoules, 12 g protein, 46 g carbohydrates, 7 g total fat, 1 g saturated fat, 8 g fibre, 680 mg sodium
- Source:
- Prevention
- Author:
